Pages

The Best Oatmeal Muffins with Easy Maple Glaze by Cleo Coyle

Oatmeal muffins are a fantastic way to curb the appetite. The oats bring fiber and nutrition to recipes and a satisfying feeling of fullness when eaten. BUT oats are a tricky ingredient to incorporate into a muffin without ruining its texture. That's why I call these "The Best" Oatmeal Muffins. Because I spent a very long day perfecting the darn things! I started with "Not So Great," went to "Okay," then "Pretty Good"...

Finally, I arrived at this recipe, the absolute best! Great texture, flavor, and beautiful high peaks for pretty service. The maple glaze glosses the muffin tops with a buttery-caramel sweetness that pairs perfectly with the muffins below it. A great breakfast or coffee break treat, these muffins will wow your taste buds...To download this recipe now in a free PDF, click here. To continue reading this blog post, scroll down or click here or on the "read more" link below...

Readers of our new culinary mystery, DEAD COLD BREW, may remember these Maple-Glazed Oatmeal Muffins from early in the story. Clare serves them to her longtime boyfriend NYPD Detective Mike Quinn just before the crack of a gunshot resounds on the street outside her Village Blend coffeehouse. The mystery is full of twists, turns, secrets, scandal, and surprises. It's also filled with delicious food--from Cannoli Cream Cupcakes and Chicken Cacciatore to a famous chocolate cookie once served by a beloved New York restaurant and adaptations of dishes still served at the legendary 21 Club.

Step 3 – Finish batter: Add the flour mixture to the soaking oats and stir gently to form a lumpy batter. Do not over mix at this stage or you’ll develop the gluten in the flour and your muffins will be tough instead of tender—but do make sure all raw flour is blended into the batter. If adding nuts, fold in now.

Bake in your well pre-heated 425° F. oven for about 13 to 15 minutes or until top of muffin is set (touch it lightly to test) and a toothpick inserted should come out clean. (Moist crumbs are fine, but the toothpick should have no wet batter clinging to it).

NOTE: If muffins remain in hot pan, bottoms may steam and become tough. Remove muffins from pan after five (or so) minutes of cooling. Finish cooling on a rack and dip tops in my Easy Maple Glaze (scroll down for recipe).

Makes enough to glaze 6 muffinsIngredients:2 tablespoons butter (standard salted)2 tablespoons pure maple syrup1/2 cup confectioners' sugarDirections: Melt butter in a small saucepan with maple syrup and whisk in confectioners’ sugar. Whisk well, until smooth. Cook a few minutes while whisking, bringing to a light boil to dispel the raw taste of the sugar. Test the glaze on the back of a spoon. Does it coat smoothly and harden after cooling? If the glaze seems too thick, whisk in a splash more maple syrup. If it seems too thin, whisk in more sugar. Keep glaze warm and dip tops of cooled muffins. If glaze cools in the pan and hardens, simply return the pan to low heat on the stove and whisk in a little more maple syrup until soft and smooth again.